recipe-Amish recipe bars

Amish Recipe Bars

This recipe is reposted from the web site called  “Cooking with the Scarf Sisters”. They are not very sweet but the health benefits are worth less sugars and fats.

I’ve got two Amish and Mennonite cookbooks which I’ll have to check if there’s another version of this healthy breakfast bar.
Amish Recipe Bars

1 cup whole wheat flour
2 and 1/2 c. whole oats
3 Tbsp. raw sugar
3 tsp. baking powder
3 Tbsp. raw sugar
1 tsp. cinnamon
3 banana’s mashed
1 egg
1 cup unsweetened applesauce
1/4 cup milk
3 Tbsp. oil
4 cup raisins/walnuts…I used, 1 c. raisins, 1 cup dates and 2 cups walnuts.

Mix all ingredients (adjust to taste; you can add 1/2 tsp. salt if desired).
Drop approximately 1/4 cup full of mix per bar onto greased cookie sheet.
Bake at 350 degrees for 25 to 30 minutes.

She was deciding to use craisins instead of dates and add a teaspoon of cinnamon, to the next batch.  You can  tweak recipes to suit  your taste!
Hmmm…maybe even pineapple. What do you think?

p.s.  used cinnamon and now add it to every batch.

Enjoy!

Happy Monday

Happy Monday folks. I got up early to see the sunrise from my bedroom window, although it had already taken place, the sky was clear and cloudless and I could see the moon.

We have sweet gum trees in our yard and around the pathways of the neighbors. Normally, I think that they are an annoyance because when the gum tree’s pods fall they are scattered about and I find myself scuffing them out of the way.

With my camera, I capture the beauty of the tree and the pods hangings individually from the branches. Recently at the Philadelphia Flower show, an winning artist in craft design with plants had utilized three gum tree pods in a design form that won first place for that category. ( I’ll post that photo later).

One quarter moon waning, looking above the sweet gum tree.

Food Trip Friday # 104

This is my first post for Food Trip Friday!  I love to cook , eat and read everyone’s recipes, and  my mouth waters over the sumptuous food preparations.

Last Saturday, having a day off, we pondered over where to go out to eat for a treat.  Being that March 19th was St. Joseph’s day, we were combining a car trip to the Italian bakery with dining out.

At the bakery, we selected some St. Joesph’s pastry’s ; these have vanilla custard inside but you can also get with  cannoli cream ( ricotta cheese and powdered sugar recipe).

There’s an Italian restaurant in a mall  about 1  1/2 miles away. called Bensi.  We have only been there twice and once with friends.

Once we arrive, I see that it has become quite popular, and there’s a birthday party table reserved in the front area complete with balloons, looks like fun.   There are groups of family’s waiting for a larger seating, but since it is just my husband and I, we are lucky to be seated at a booth right away.

the shared appetizer: mozzarella en carrozza, crab-stuffed shrimp, stuffed mushrooms, and bacon-wrapped scallops.

For my entree, I choose Papparadelle pasta (means ribbons shape) with shrimp, sun-dried tomatoes, and asparagus in a wine sauce.  It was delicious, especially since I like the taste of sun-dried tomates and of course once in a while I eat mozzarella cheese.

My entree, Papparadelle with shrimp, sun-dried tomatoes, and asparagus

Another view since the topic is Foodie Friday!

My entree!

I love tomato sauce, so I was waiting for the waiter to bring a small dish of extra marinara sauce to dip my mozarella en carrozza ( fried mozzarella sandwiches-breaded).  Once in a while I’ll order mozarella, but not often.

Dipping the breaded mozzarella in the tomato sauce, delicious!

And the St. Joseph’s pastry that we purchased at the Italian bakery.  Yes there are still some authentic bakeries left instead of the supermarket’s

bakery!

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St Joseph's pastry with vanilla creme

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Ruby Tuesday

* Chinatown, Philadelphia on Cherry Street with a red car!

Last Sunday while on our way to the Convention Center, I was happily and with a keen eye for color themes for Ruby Tuesday  snapping photographic  images.

This photo really captured my eye.   A traffic jam gave me the opportunity to take my time with several photos of this block of restaurants.   Lucky me.   How many red items do you see?

I’ll tell you.

The photo  is at the intersection of Cherry street with a red news-stand box, a ruby car, and the gorgous red building.

Shanghai Bazaar, who loves to shop and browse?

We were on our way to the Philadelphia International Flower show, but one day, we’ll park close to this Chinatown area and browse these shops and restaurants.    On another post, I’ll display some of the floral contest images and indoor garden/patio artistry.

Sorry, that I’m a day late, as I was feeling under the weather yesterday.

Thanks for visiting  and especially to Ruby Tuesday participants from around the world.  I’d love to hear from you and I’ll visit your photos as well.

Please join ” Work of the Poet” at the following web address for many more Red and Ruby themed photos  each week on “Tuesday”.

http://www.workofthepoet.blogspot.com/

Stuffed Artichokes

Stuffed Artichokes

Ingredients:

4 large artichokes
1 cup dried bread crumbs
2 tablespoons finely chopped black olives
2 tablespoons grated Parmesan cheese
1 garlic clove, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1/4 teaspoon dried oregano
1 tablespoon chopped capers
Pinch of red pepper flakes
Salt and pepper
Olive oil
4 teaspoons grated Parmesan for topping

Directions:

Trim the artichokes as described above, removing only the tough bottom leaves and
snipping the ends off the others.  Leave the artichokes in the lemon water while you prepare the stuffing. 

To make the stuffing: For the dried bread crumbs we recommend starting with fresh bread crumbs.
Process a few slices of leftover Italian bread in a food processor.  Place on a micro-safe plate and heat on
high at 1 minute intervals.  Stir the crumbs occasionally.  Remove when they are dry and crisp.

Preheat oven to 375 degrees F.
In a bowl, combine the bread crumbs, olive, Parmesan, garlic, herbs, capers, red pepper, salt and pepper.
Add some olive oil (4 to 6 tablespoons) gradually, stirring until combined and moistened.
Spoon the stuffing into the center of the artichokes until filled to the top.
Place the artichokes in a baking dish.
Add enough water to the dish to cover the bottom halves of the artichokes.
Cover the dish with foil and bake 1 hour.  Artichokes are fully cooked when you can easily pull out a leaf.
Remove from the oven and increase the heat to broil.
Remove the foil and top each artichoke with a teaspoon of Parmesan cheese.
Place under the broiler until the topping is browned, about 2 minutes.
Place on a serving platter and spoon a little of the juice from the baking dish over each.
Serve whole or cut in half vertically.

Serves 4

NOTES:
Stuffed Artichokes

Stuffed artichokes are one of the most common ways of eating artichokes in Italy. Native to the Mediterranean, the artichoke is harvested year-round, but more than half of the crop is
harvested between March and May.  The Fall crop usually peaks in October.  The ‘vegetable’ that we
eat is actually the plant’s flower bud.  Most people cook the whole artichoke and slip each petal, one
by one, through their teeth until they reach the tender heart which is entirely edible.    If you’re
intimidated by this unusual-looking vegetable, you’re not alone.  But once you learn the simple
procedure, preparing artichokes is easy.

RECIPE

Seasoned Bread Crumbs:


Seasoned bread crumbs are used in the above recipe for artichoke stuffing but
they can also be used as a costing for fried poultry, meat, fish, or vegetables.  You
can store the bread crumbs in storage bags in your freezer for up to a year. 

4-5 cups coarse bread crumbs
3/4 cup Parmesan or Romano cheese
1-1/2 tablespoons dried oregano
1/2 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder

Combine all ingredients until blended.

Today is Saint Joseph’s Feast day-March 19, 2011

Celebrate On Saturday, March 19, 2011  the feast of Saint Joseph
San Giuseppe Santa Croce Camerina Society
celebrates its 94th annual
St. Joseph’s Feast
 

Saturday, March 19 and Sunday, March 20

The San Giuseppe Santa Croce Camerina Society will hold its traditional St. Joseph’s Feast on Saturday and Sunday, March 19-20 2011, at the St. Joseph’s Society Hall located at 131 Wagaraw Road, Hawthorne NJ. We cordially invite the public to join us in our festivities!

Opening ceremonies will take place at 7:30 P.M. Saturday, March 19, where the sumptuous table will be on display. Traditional Italian music associated with the feast will also be performed by a live band.

The devotional procession, led by the statue of St. Joseph and three club members who represent the Holy Family, will begin promptly at 11:00 A.M., Sunday the 20th, and proceed from St. Joseph’s Society Hall along Wagaraw Road to Lafayette Avenue, turning into Diamond Bridge Avenue and then arriving at St. Anthony’s Church where the mass will then be celebrated from 12:00 P.M. through 1 P.M. Thereafter, the procession will return to St. Joseph’s Hall.

Upon our return there will be a traditional blessing of the holy table followed by the auction of hundreds of delicacies — a great opportunity to taste true Sicilian cuisine!

Proceeds from the auction will go to people in need and scholarships.

Cakes and frostings part II

Alabama Lane Cake

Particularly popular throughout the South, this white or yellow cake is layered with a mixture of coconut, nuts and dried fruits and often covered with a fluffy white frosting (this version does not use the cooked frosting, but uses the cake filling for the top and sides). Lane cake is said to have originated in Clayton, Alabama, when its creator, Emma Rylander Lane, won a prize for it in the state fair.

repost   from:  http://www.dianasdesserts.com

INGREDIENTS:

For the Cake:
1 cup (2 sticks) butter, softened at room temperature
2 cups granulated sugar
1 teaspoon vanilla extract
3 1/4 cups cake flour
3 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
8 egg whites

For the Filling and Topping:
8 egg yolks
1 1/4 cups granulated sugar
Grated rind of 1 orange
1/3 cup bourbon (apple, grape or cherry juice may be substituted for the bourbon)
1/2 teaspoon mace
1 1/4 cups pecans, chopped
1/4 teaspoon salt
1 cup shredded coconut
1 cup raisins
1 cup glace cherries, quartered

Instructions:
1. Preheat oven to 375 degrees f (190 C). Grease and flour three 9-inch round cake pans. 

2. Cream butter and sugar together until light and creamy. Beat in vanilla.

3. Sift together flour, baking powder and salt twice. Stir flour mixture into batter alternately with milk.

4. Beat egg whites until stiff but not dry. Stir 1/4 of whites into batter. Fold in remaining whites until just mixed.

5. Spoon batter into the 3 prepared cake pans and bake 20 to 25 minutes. Cool in pans for 10 minutes; turn onto cake racks.

6. To prepare filling, mix together yolks, sugar and orange rind in a heavy pan or in top of a double boiler.

7. Cook over medium heat, stirring constantly, until sugar dissolves and mixture thickens enough to coat back of spoon. Do not allow to boil or eggs will scramble.

8. Remove from heat and stir in remaining ingredients. Let filling cool. Fill the cake layers and spread on top and sides of cake.

NOTE:
Lane cake improves in flavor as it ages and mellows. Covered and uncut, this cake can be made 1 week before serving. It’s not necessary to refrigerate.

Makes 8-10 servings.

Date: April 25, 2003

http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1503/Recipe.cfm

Happy St. Paddy’s day-March 17, 2011

Green eggs and.....

A top o’ The Morning to You!

I remember my school days, that on the morning of March 17, my mother would dress in the green courdoy jumber that she had hand-sewn for the two of us, we are twins, and then tell us to pin on the Irish leprechan; he was whimsical and carefree looking, and I’ll bet if i check in my childhood jewelry box , I’ll find him there.

Another little note.  My sweetie gets up earlier than I.  As I sleepily opened my eyes, I said, “what color are you wearing?”, Brown, he said.  Once he’s gone down the stairs for breakfast, I “m more awake, And I say, it’s St. Patrick’s day, what about wearing green.   “I forgot” he says,  but he spends an extra two minutes to  come back upstairs and  change to green khaki slacks and green turtleneck, and socks to match.

An Irish Blessing!

“May you have warm words on a cold evening,

A full moon on a dark night,

And the road downhill all the way to your door.

An Irish recipe  for Boxtys

Ingredients:

1 pound potatoes, peeled and shredded,

3 eggs, beaten well

4 cups milk

1 cup sour cream

1 cup green onion, chopped

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground white pepper (oops almost wrote cinnamon) LOL)

3 cups all purpose flour

Directions:

Rinse potatoes in cold water after shredding.  Drain well.

Combine all ingredients in a bowl.  Mix Well.  Mixture should be of a consistency somewhat thicker than regular pancake batter.

Put about a teaspoon of butter in bottom of 9-inch, non stick skillet.   When butter is melted, ladle ( or using  a measuring cup) in 4 ounces of mixture.

Cook for 2 to 3 minutes on one side.  Flip pancake and cook for another 2 or 3 minutes.

Fillings:

Boxtys can be served plain or filled with almost anything including roasted or sauteed vegetables, salmon or shrimp sauteed in butter and garlic, or grilled chicken seasoned with sage, corned beef and cabbage, fried bacon or ham and cheese.

Place about 3 tablespoons of filling on top of the pancake, fold it over like an omelet and let it sit for a few minutes.  If using cheese in the filling, recommend returning the boxty to the heated pan for a FEW MINUTES TO MELT THE CHEESE.

YIELD: 12.

Pi Day

Happy Pi day     March 14, 2011

I’m a day late, but with good reason.   Yesterday was our monthly Team Leader and staff meeting for work followed by evening shift. We learned many new ideas that we will consciously put to practice.

Skywatch Friday-Lent, Friday fasting

Blue Skies, spring awaits along the still partially frozen lake

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